I figured we could use plenty of radish recipes. I recently have been roasting the radishes in the oven with sesame oil, garlic, soy sauce, and spicy Sriracha sauce. The radishes turn out very spicy, which I love! And I enjoy them hot out of the oven or cooled off in the fridge.
As for the radish greens; well I throw them in pasta, pesto, salads, etc, but I’ve found some other recipes utilizing the greens and the radishes on the good ol’interwebs.
Mulor shaak — looks interesting!
Beef and Radish Stir-fry — recipe as follows
from a recipe in a Canadian online magazine called “Metro”
~ 10 oz. of beef strip, loin, or rib-eye steak [you could try other cuts also; I would!]
1 bunch radishes
1 bunch cilantro [I don’t think they mean that much; a tablespoon or two when chopped should be sufficient]
1/4 C fresh or frozen peas [or dice up sweet green pepper]
2 tbsp. soy sauce
1 tbsp. cornstarch [or 2 tsp. arrowroot]
1 1/2 tsp. Chinese five spice powder
1 tsp. horseradish or wasabi (fresh or prepared), according to preference
1 tbsp. olive oil
Slice beef thin. Wash and slice radishes, but not too thin so that they remain crunchy. Mince cilantro and set aside. Blend soy sauce, cornstarch, Chinese five spice, and horseradish/wasabi in a small bowl.
In a skillet or wok, heat oil and saute slicesd beef. Add radishes and green peas [or diced sweet pepper], then sauce. Simmer 30 seconds or so, until sauce thickens. Cooked radishes turn light pink and become milder. Sprinkle with minced cilantro and serve. [I’d serve it with fresh steamed rice, or over rice noodles.]
Baked Watermelon Radish Chips — recipe as follows:
Baked Watermelon Radish Chips
I liked this idea better than the ‘fried’ chips… deep-frying just takes so much oil!
Preheat your oven to fairly hot – 400 to 425 degrees.
Slice the radishes as thinly evenly as possible. Then lightly coat them with olive oil (or other veggie oil). I’d put them in a bowl and drizzle a little over them then use my hands and massage them around gently to get them all coated.
Spread them evenly on a baking sheet (you can put down some parchment paper if you like, for easier cleanup) – do not crowd or overlap them if at all possible. Sprinkle with seasonings — option 1: salt and cumin; option 2: garlic salt, paprika and chili powder (or salt, paprika, chili powder and finely minced garlic); option 3: just salt.
Bake them 10 minutes, then check to see how they’re doing. Depending on how thinly you sliced them, they may be done, or they may require more time. They should be lightly browned and crispy.
Serve as is for a crunchy snack, or with sour cream or ?? for dipping. Yum!
You know… while you’re at it, why not slice up some turnip too, and bake ’em along with the radish slices, so you have crispy pink-and-white chips?
Relishing The Radish — a great article from NPR which includes recipes like this one:
Daikon Green Tea-Ni
Makes 1 cocktail
1 green tea bag
2 ounces gin
3 to 5 pieces of daikon radish, peeled and sliced thin
1 1/2 ounces ginger liqueur
3/4 ounce fresh lemon juice
1 mint sprig, for garnish
Immerse tea bag in hot water for 10 seconds, then remove it from the water and immerse it in the gin. Allow to steep for 5 minutes. Remove tea bag.
Use a muddler or the back of a spoon to crush the pieces of daikon at the bottom of a cocktail shaker. Add tea-infused gin, ginger liqueur, lemon juice and ice. Shake vigorously and strain into a martini glass. Garnish with mint sprig.
This CSA blog from, Daloz Farm, has a bunch of delicious sounding radish recipes, like this:
Radishes with Pasta and Radish Greens
24 radishes, sliced (about 2 cups) with green tops
2 tablespoons olive oil
1 medium onion, chopped
12-ounce package short pasta such as penne or shells, cooked
1/4 cup cooking water from pasta
1/3 cup freshly grated Parmesan or Romano cheese
Salt and pepper
1. Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.
2. Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning.
3. Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired.
And lastly, because I’m into the idea of posting video lately, a cool time lapse video of radishes growing!